In these episodes Brandon and Lauren discuss smoking.  They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat.

They also cover: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand. 

Finally, Brandon discusses the design of his smokehouse and why he loves his Weber grill.

Introduction and Announcements:

• Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith.
• We have upcoming fall classes!

Part 1 Show Notes:

• The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44
• Utilitarian function of smoking, 8:00
• Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30
• Curing/brining meat before smoking, 26:22
• Difference between hot and cold smoking, 33:15
• Our smoker, 38:50
• White vs. blue smoke, 44:10

Part 2 Show Notes:

• How to build a fire for smoking, 1:02
• Home-made smokers vs. ready-made domesticated options (Why your smoker should be like ours), 5:16
• Traditional English smokehouses, 12:33
• Preservational brines and how to reverse their saltiness through cooking, 20:43
  • Jane Grigson brine recipe, 21:24
• Molasses-heavy brine we used for our Christmas ham (taken from thesaltcuredpig.com), 25:13
• Smoking sausage, 33:16
• Wood as fuel for smoking, 43:35
• Farmstead Meatsmith pork shares, 51:28

Links for Episodes 24 & 25:

• Tales from the Green Valley:  https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley
• Weber Grills:  https://www.weber.com/US/en/home/
• Manual of a Traditional Curer by Maynard Davies:  https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083
• BNZLpd.com (netting):  http://bunzlpd.com/
• The Salt Cured Pig (molasses-heavy brine recipe): http://thesaltcuredpig.com/
• The River Cottage Curing and Smoking Handbook, by Steven Lamb: https://www.amazon.com/River-Cottage-Curing-Smoking-Handbook/dp/1607747871/
• Culinaria France: A celebration of Food and Tradition by Andre Domine:  https://www.amazon.com/Culinaria-France-Celebration-Food-Tradition/dp/3848008173/
• Farmstead Meatsmith pork shares:  https://farmsteadmeatsmith.com/pork-shares/
• Farmstead Meatsmith memberships:  https://farmsteadmeatsmith.com/membership/
• Farmstead Meatsmith Family Pig classes:  https://farmsteadmeatsmith.com/upcoming-classes/